Sweet dreams are made of these (Who am I to disagree?)
Some food combos are obvious. Chocolate and peanut butter, mac & cheese, and bacon and pretty much anything. Some combos are surprising. Fries and milkshakes, oreos and peanut butter, and pineapples and teriyaki chicken.
And some combos are so simple, yet so amazingly brilliant that you can’t wait to eat them all as soon as you stop asking yourself “Why didn’t I think of this before?!”
One guess as to which one this is.
Prepare to sink into chocolate-y bliss. These cookies have that perfect crispy exterior that easily gives way to a soft and chewy middle that’ll have you saying “ohmygod” before you even finish that first bite.
This cookie is for major chocolate lovers only. Those of you who are faint of (chocolate) heart, steer clear. This is not your mama’s milk chocolate cookie. Dark chocolate is more bitter, which allows for more depth of flavor (are your eyes glazing over yet?). You can use a combination of cocoa powders today, or just one or the other, depending on your preferences. Want a sweeter cookie? Hershey’s unprocessed cocoa powder is your go-to. If you’re really craving an intense, dark, more bitter flavor, Hershey’s special dark is your go-to. I cannot sing enough praises for these two.
Speaking of cookies… Has anyone else seen/gotten/obsessed over Sally’s Cookie Addiction, the new SBA cookbook? I just got my copy today and nearly cried from excitement. Sally is a magician in the kitchen, and all of her recipes and photographs are swoon-worthy. Go check it out!
Sea Salt Dark Chocolate Cookies
- 1 cup all-purpose flour
- 1/3 cup natural unsweetened cocoa powder, sifted
- 1/3 cup dark cocoa powder, sifted (I used Hershey’s special dark
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 2 tbsp milk
- Sea Salt, for sprinkling
- In a medium-sized bowl, whisk together the flour, cocoa powders, baking soda, and salt together until combined. Set aside.
- In a large bowl, use a handheld mixer or stand mixer to beat the butter on medium speed until smooth and creamy, about one minute. Add in granulated sugar and brown sugar and continue to beat on medium until fully combined. Add in egg and vanilla, and increase to high speed, scraping down the sides of the bowl with a rubber spatula as necessary.
- Switch to low speed, and slowly add in the dry ingredients until fully combined. Switch to high speed and beat in milk. Cover bowl tightly with cling wrap and chill for at least 3 hours, or overnight.
- Preheat oven to 350ºF. Line two baking sheets with parchment paper or baking mats.
- Remove cookie dough from fridge and allow to sit at room temperature for 20 minutes.
- Scoop 1-2 tablespoonfuls of touch and roll into balls. Place on baking sheet and sprinkle with sea salt. Bake for 10 minutes. Allow to cool on baking sheet for 5 minutes before transferring to cooling rack.
This recipe was adapted from Sally’s Baking Addiction
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